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The Ultimate Creamy & Easy Chicken Wild Rice Casserole for Busy Weeknights

A close-up serving of creamy chicken wild rice casserole topped with melted cheddar cheese and breadcrumbs.
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This creamy chicken wild rice casserole delivers hearty comfort food in one dish. It uses simple ingredients and straightforward steps, making it a perfect, satisfying meal for your busy weeknight dinner rotation.

Ingredients

Scale
  • 1 cup uncooked wild rice blend
  • 2 cups cooked, shredded chicken (rotisserie works well)
  • 1 (10.5 ounce) can condensed cream of mushroom soup
  • 1 (10.5 ounce) can condensed cream of chicken soup
  • 1 cup chicken broth
  • 1 cup milk
  • 1 cup frozen mixed vegetables (peas, carrots, corn)
  • 1 cup sliced fresh mushrooms
  • 1/2 cup chopped onion
  • 1 teaspoon dried thyme
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon salt
  • 1 cup shredded cheddar cheese (for topping)
  • 1/2 cup crushed butter crackers or panko breadcrumbs (for topping)
  • 2 tablespoons melted butter (for topping)

Instructions

  1. Preheat your oven to 375 degrees Fahrenheit. Lightly grease a 9×13 inch baking dish.
  2. Cook the wild rice according to package directions. Drain any excess water and set the cooked rice aside.
  3. In a large bowl, combine the cooked wild rice, shredded chicken, cream of mushroom soup, cream of chicken soup, chicken broth, milk, frozen vegetables, mushrooms, onion, thyme, pepper, and salt. Stir until all ingredients are evenly mixed.
  4. Pour the mixture into the prepared baking dish and spread it into an even layer.
  5. In a small bowl, mix the crushed crackers or panko breadcrumbs with the melted butter. Sprinkle this mixture evenly over the top of the casserole.
  6. Bake for 25 minutes.
  7. Remove the casserole from the oven and sprinkle the shredded cheddar cheese over the top.
  8. Return the casserole to the oven and bake for an additional 5 to 10 minutes, or until the cheese is melted and bubbly and the casserole is heated through.
  9. Let the casserole rest for 5 minutes before you serve it.

Notes

  • You can prepare this entire casserole, cover it, and refrigerate it for up to 24 hours before baking. Add about 10 to 15 minutes to the initial baking time if baking directly from the refrigerator.
  • For a richer flavor, sauté the fresh mushrooms and onion in 1 tablespoon of butter before adding them to the mixture.
  • If you want to skip canned soup, create a simple roux with 4 tablespoons of butter, 1/4 cup of flour, and then whisk in 2 cups of chicken broth and 1 cup of milk until thickened before mixing with other ingredients.

Nutrition

Find it online: https://blissbatter.com/chicken-wild-rice-casserole-easy-bake/